Sonoma, CA – How did someone who was raised on Pillsbury refrigerated dough products like Poppin’ Fresh Biscuits and Weiner Wrap end up as a baker of traditional, handmade breads?
In a Bread Bakers Guild of America lecture-demonstration at the International Culinary Center in New York on July 21, Amy Scherber of Amy’s Bread will answer that question and offer a fascinating and educational glimpse into American baking history. She will share her memories about growing up in a Pillsbury family in Minnesota – her father worked for Pillsbury for 33 years — and will relate how her early background influenced her to become an artisan bread baker. She will also give a history of that American cultural icon, the Pillsbury Doughboy, and prepare Pillsbury products and similar items from Amy's Bread for attendees to taste and compare.
Scherber, a graduate of St. Olaf College and the New York Restaurant School, trained in bakeries in France before opening Amy’s Bread, an artisan bakery in New York City which specializes in handmade, traditional breads. She is the co-author (with Toy Dupree) of two baking cookbooks: Amy’s Bread and The Sweeter Side of Amy’s Bread.
"I am awed by the range of her breads: country sourdough, semolina raisin fennel, picholine green-olive bread, double-seeded organic whole wheat baguette, and on and on.” – Delta Sky Magazine
"Amy Scherber makes and sells some of the best bread in New York." – The New York Times
From the Pillsbury Doughboy to Artisan Bread is the ninth event in The Guild’s 2011 event series. To see a flyer or download a registration form, please visit http://www.bbga.org/calendar.shtml
Breadville USA: Exploring Local Baking in America is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.”
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America
